A Honey-Glazed Smoked Ham Recipe In San Diego!

Honey-Glazed Smoked HamEach honey-glazed smoked ham is made from hand-picked, grain-fed Ontario Pork, carefully trimmed and naturally smoked to perfection. Honey-glazed smoked ham is moist, tender, and perfectly sliced for a beautiful presentation. Honey-glazed smoked ham is the perfect family meal, whether it’s during the week or on the weekend.

The moist, tender taste of honey-glazed smoked ham is best enjoyed at room temperature. This recipe for honey-glazed smoked ham is great for freeing up space in the oven and couldn’t be easier. For your holiday dinner, this recipe for honey-glazed smoked ham is simply spectacular.A traditional honey-glazed smoked ham is easy to make and requires only a few ingredients such as ham, honey, cloves, and butter.

Play Button Play Button


Pig hunters are faced with a conundrum: We hunt to eat the pigs (or at least most of us do), and we all dearly love prosciutto and other hams (again, at least most of us do), but the problem is you can’t keep the skin on wild pigs unless you can somehow set up a place to scald and scrape a wild hog. And that ain’t gonna happen unless you are very, very lucky. What to do?

Make other hams. The traditional Easter ham rarely has skin on it, after all, and it’s a cooked ham to boot so it’s easy to make if you have a smoker. If you want to make this ham for Easter Sunday, you’ll need to start a couple days ahead of time. This ham is cured, then smoked and glazed with honey.

Consider this a baseline recipe. You can scale it up or down, depending on the size of the ham. Cure time is about 12 hours per pound of meat for a light cure, 24 hours per pound for a more traditional ham cure. Smoking is also variable.

I’d say you need at least 2 hours to get even a light smoke on, and you can go all day if you like it smoky. Wood’s also your call: I prefer fruit woods here, but nut woods or oak or alder or mesquite would work, too. Read more here.

Honey-glazed smoked ham is sugar-cured, then coated by hand with our signature blend of brown sugar and spices, which is then gently caramelized by torches.


When I was growing up, my mother’s favorite meal to make for company was baked ham. We would roast it in the oven for hours, basting it with brown sugar and studding the top with pineapple rings and whole cloves. The house would fill with the aroma and we couldn’t wait for dinner!

I wanted to recreate that memory, but put my own creative spin on it. Instead of roasting ham in the oven, I cooked it in the smoker with a mustard/brown sugar glaze. A little like a honey spiral cut ham you can buy, but oh so much better!


  • 5 to 10 pound bone-in pre-cooked ham
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary leaves
  • 2 teaspoons sweet paprika or smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper. See more here.

A honey-glazed smoked ham is a little more involved than my typical chicken crockpot recipes, but including lots of details in the directions below so your ham will turn out perfect the very first time you make it.

Honey Mustard Glazed Ham


Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.)

Halfway through the estimated cooking time, add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard.

Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated coking time by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone.

The thermometer should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing. This allows the juices inside the ham to set. Read full article here.

Honey-Glazed Smoked Ham Is Always Taste Good

If you are into a more traditional Christmas menu, roasted turkey and honey-glazed smoked ham are also present on the menu. Boneless honey-glazed smoked ham is easy to slice, weighs between three and four pounds and serves 10 to 14 people. Ideal pairings include Duck Confit with Blueberry Sauce, BBQ Pulled Pork and Honey-glazed smoked ham are all delicious complements to this wine.

A Safeway honey-glazed smoked ham can be served at any temperature, including cold or room temperature. Brushed over the meat, the honey glazed ham can be served with a mixed fruit and vegetable salad. No Christmas dinner is complete without turkey, and a Roasted Turkey and Honey-glazed smoked ham will be freshly carved to your liking, call us here: (888) 556-8121 for more BBQ recipes.

Related Articles:
Grill Recipes: 3 Must-Try Chicken Breast Dishes
Royal Barbecued Pork Loin